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Today is National Mousse Day!  Celebrate with a light whipped mousse of your flavor choice!

According to Wikipeia, a mousse is a prepared food that incorporates air bubbles to give it a light and airy texture.  It can range from light and fluffy to creamy and thick, depending on preparation techniques.  A mousse may be sweet or savory.  Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or pureed fruit.  For a savory mouse, hard boiled egg, fish or liver may be used.

Here’s a wonderful recipe for Irish Cream Chocolate Mousse for you to try!

6 Eggs, separated
1/2 cup white sugar
1 Cup chilled heavy cream
3 1/2 Tbls Irish Cream Liqueur
8 oz Chocolate, Chopped

In a mixing bowl, beat the egg yolks and sugar with an electric mixer on medium speed until light, creamy, and starting to thicken.  About 5 minutes.

With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks.  Use a rubber spatula or wire wisk to fold 1/3 of the yolk mixture into the whipped cream.  Gently run the spatula through the center of the bowl and around the sides of the bowl, repeating until fully incorporated.  Add the remaining yolk mixture and then the Irish cream liqueur, folding just until blended.

In a microwave-safe bowl, heat the chocolate very gently on low power just until melted.  Stir to dissolve any lumps.  Very gently fold the chocolate into the Irish cream mixture as befrore, keeping as much fluffy volume as possible.  With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.  Spoon the mousse into individual dessert cups or glasses, and chill for 4-6 hours.

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